Manuscript Cookbook 207

Mexican Corn Bread 400 degrees - 35 - 40min

1 cup corn meal 1 cup flour - 1 T baking powder 1 t salt. 1 egg 1 c. milk 1 cup cream style corn 1/4 cup chopped onion - 2 T diced chilies 2 T pimento (chopped) 1/4 cup oleo 1/2 cup shredded cheddar cheese

Combine dry ingred. Mix well. Beat egg & milk together. Add corn - mix well. Saute onion chilies - pimento - in butter until onion is tender. Add milk mixture - onion mixture & cheese to dry ingred. Stir until just mixed. Pour into well greased 8 " sq. pan.

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Spanish Rice Mate McIntyre

6 slices chopped bacon 1/4 c. finely " onion 1/4 c. chopped green pepper 2 c. canned tomatoes 3 c. cooked rice (1 c. uncooked) 1 t. salt 1/4 t. pepper

Fry bacon until crisp - remove bacon - add onion & pepper. cook slowly until onion is soft & yellow - add remaining ingredients & bacon. Bake in greased casserole 350° (30) min. or longer. Use bacon grease for greasing casserole

1/4 c. grated cheese may be sprinkled on top.

Mate used Swift premium bacon for good flavor.

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Bean Dip Ole

1 3 oz pkg. cream cheese 1 cup refried beans 1/2 cup sour cream 2 T minced green pepper 1 T minced onion 2 tea diced green chilies 2 tea chili sauce 1 tea chili powder 1/2 tea Worcestershire sauce

In med. bowl - mash cream cheese with fork - blend in beans - add remaining ingred. Blend thoroughly. Refrigerate at least 3 hrs. Serve with corn chips - cup up veggies or as a sandwich spread.

Makes 2 cups